Keto Mini Cheesecakes

Indulge in a guilt-free dessert with these irresistible Keto Mini Cheesecakes, the perfect low-carb treat for satisfying your sweet tooth! Featuring a buttery almond flour crust and a rich, creamy filling sweetened with erythritol, these individual cheesecakes are expertly portioned to keep you on track with your keto lifestyle. Ready in under an hour, they boast a luscious cream cheese base with hints of vanilla and optional tangy lemon for a bright, refreshing flavor. Whether you're hosting a dinner party or treating yourself to a midday delight, these mini cheesecakes are easy to prepare, gluten-free, and completely customizable with keto-friendly garnishes like fresh berries or whipped cream. Ideal for meal prepping or special occasions, these little bites of heaven prove that dessert can be both decadent and diet-friendly!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

Ingredients

• 1 cup Almond flour
• 3 tablespoons Erythritol (granulated)
• 4 tablespoons Butter
• 16 ounces Cream cheese
• 2/3 cup Granular erythritol or powdered sweetener
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 1/4 cup Sour cream
• 1 tablespoon Lemon juice (optional)

Directions

Step 1

Preheat the oven to 325°F (163°C). Line a standard muffin pan with 12 silicone or paper liners.

Step 2

In a medium bowl, mix together the almond flour and 3 tablespoons of erythritol.

Step 3

Melt the butter in a microwave-safe bowl or saucepan, then add it to the dry mixture and stir until it forms a crumbly dough.

Step 4

Distribute the dough evenly among the lined muffin cups, pressing down firmly to form a crust.

Step 5

Bake the almond flour crusts in the preheated oven for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.

Step 6

In a large mixing bowl, beat the cream cheese and 2/3 cup of erythritol together with a mixer until smooth and creamy.

Step 7

Add the vanilla extract, and beat in the eggs one at a time, ensuring the mixture is smooth between each addition.

Step 8

Mix in the sour cream and lemon juice (if using) until well combined.

Step 9

Divide the cream cheese mixture evenly over the pre-baked crusts in the muffin pan.

Step 10

Bake in the oven for 15-18 minutes, until the edges are set and the centers are slightly jiggly.

Step 11

Turn off the oven and leave the cheesecakes in the oven with the door cracked open for about 30 minutes to slowly cool down.

Step 12

Once cooled, refrigerate the cheesecakes for at least 2 hours before serving.

Step 13

Garnish as desired with berries or a keto-friendly topping before serving.

Nutrition Facts

Serving size	(976.1g)

Amount per serving	% Daily Value*
Calories	2836.1

Total Fat 271.1g	0%
Saturated Fat 131.4g	0%
Polyunsaturated Fat 8.1g
Cholesterol 990.5mg	0%
Sodium 1898.8mg	0%
Total Carbohydrate 245.6g	0%
Dietary Fiber 10.3g	0%
Total Sugars 25.9g
Protein 63.5g	0%

Vitamin D 91.0IU	0%
Calcium 791.4mg	0%
Iron 5.7mg	0%
Potassium 774.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 6.9%

Carbs: 26.7%